Saturday was the big day for experimenting with my new chitarra--and I made enough pasta for 3 meals. As quick as fresh (even after it is dried) pasta cooks, that has been a great short cut for some quick meals this week.
Sunday morning I made buttermilk pancakes for breakfast and doubled the recipe so I could freeze the leftovers. Since we only have 2 pancakes at a sit down, usually with a couple of eggs, there are plenty in the freezer for quick breakfasts and/or dinners.
I also made a milk loaf in the machine on Sunday--which takes all of 10 minutes and provides bread for the entire week to go alongside pasta or to make quick sandwiches.
This was my three day weekend--Saturday, Sunday, and Monday--so Monday I was still busy in the kitchen roasting a pork loin with fennel bulbs and potatoes. Which we have been eating for lunch for a couple of days now. Who says you can't have a meal from scratch after a full day at work!
- 2 cups flour
- 1 1/2 tsp baking soda
- 2 TB sugar
- 1 egg
- 1 1/4 cups buttermilk
- vegetable oil
- Mix dry ingredients in one bowl.
- Wet ingredients in another bowl.
- Combine and mix well.
- Heat vegetable oil on the griddle.
- drop batter on the griddle in 1/4 cup measurements.
- Cook on first side until air bubbles start to form and it is golden on the bottom.
- Flip and fry until golden on other side.